1 (3 lb.) fryer minimum
1/2 lb. smoked sausage, sliced 3/8 inch thick
3 lg. onions
5 celery stalks
2 bunches green onions
1 bunch parsley
1 sm. bell pepper
3 pods garlic
5 c. rice
8 c. water
2 tbsp. Creole seasoning
1 tbsp. salt
1 tsp. black pepper
2 tbsp. Kitchen Bouquet
1 tsp. garlic powder
Tabasco to ones own taste

Use 8 quart magnalite pot or black iron pot. Cook down sausage with small amount of oil. Remove from pot, leaving grease. Chop onions, celery, bell pepper, and garlic. Chop green onions and parsley tops separately from bottoms. Cut fryers up in serving size pieces. Sprinkle each piece with Creole seasoning. Cook fryer in pot with 1 cup of onions and 1/2 cup of celery. Cook until chicken is done or can be deboned.

After cooking, remove fryer and grease from pot. Saute onions, celery, bell pepper, garlic, green onion bottoms, and parsley stems in 1/2 cup of oil that was taken from the pot. Cook until celery is no longer crunchy. While vegetables are cooking debone chicken.

When vegetables are done, combine all ingredients in pot. Add water, seasonings, green onion, and parsley tops and meat. Bring to a rapid boil, stirring occasionally. Add rice and bring to a rapid boil again. Stir and cover pot. Reduce heat and simmer. After 15 minutes, stir pot, being careful not to stir too much or Jambalaya will be gummy. Cover pot and let simmer for another 10-15 minutes. Your Jambalaya should be done. Take off burner and let sit. Stir once more before serving. Serves 12-16.